bishop&holland

Dallas Fashion Blog

Soup Season

  • ingredients for tortilla-less soup
  • bowl of tortilla-less soup with napkin spoon chips and lime
  • ingredients for tortilla-less soup
  • tortilla-less soup chips limes radishes on side

The weather in Dallas has been unusually hot for this time of year! So when we heard we were getting a “cold front” we immediately wanted to make our favorite soup for dinner.

I ordered our groceries using my Walmart+ membership for free same day delivery from your store ($35 minimum. Restrictions apply) We’ve been cooking our way through this cookbook and the Creamy Tortilla-less Soup became a favorite! I knew I would have my groceries in time to prepare dinner and I was able to get all the fresh, healthy ingredients I needed.

I love utilizing my Walmart+ membership because of free same day delivery on groceries and more ($35 order minimum, restrictions apply), saving me time and stress. I don’t have to find an opportunity to go to the store or haul the boys along and I always get the fresh, healthy ingredients I’m looking for. And I know the prices for Walmart+ are always Walmart’s everyday low prices with no markups on any items. It’s a win-win-win every time, making my life as a busy mom so much easier!

PS: There are many more benefits of a Walmart+ membership than free same-day delivery on groceries and more ($35 order minimum. Restrictions apply.) You can read all of the benefits of a Walmart+ membership and sign up to start your free trial. You’ll love it!

Shop Walmart+ for Tortilla-Less Soup:

Cheers,

Stia, Jean and Katherine

Thank you Walmart for partnering with us on this post.

potato & leek soup

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|image via|

 

While we were in London, we had the pleasure of dining at a family friend’s home.  She made a wonderful meal for us.  We started with bubbly (of course!) and caviar, and then moved to the dining room for our first course, leek and potato soup.  It was delicious!  We were all raving about it as our hostess Hilary kept insisting how simple it was to make.  When we returned home we couldn’t stop thinking about that soup so we decided to try to make it ourselves.  Well, Hilary was right!  Making leek and potato soup is simplicity itself.  It’s hard to believe it’s just vegetables, water, and salt for seasoning.  This is a great soup served warm on a cold winter night, and would also be great chilled for a spring lunch or dinner.  We made Julia Child’s version from Mastering the Art of French Cooking, and she suggests varying the recipe by adding other vegetables. We like to serve it like Hilary did – a drizzle of creme fraiche or sour cream, and a sprinkling of herbs.

Leek and Potato Soup (Potage Parmentier)

  • A 3- to 4-quart saucepan
  • 3 to 4 cups peeled potatoes sliced or diced
  • 3 cups thinly sliced leeks or yellow onions
  • 2 quarts water
  • 1 Tb salt
  • 1/3 cup heavy cream or 2 to 3 Tb softened butter (we omitted this, and didn’t miss it all)
  • a drizzle  of creme fraiche or sour cream per serving
  • 2 to 3 Tb minced parsley or chives

Simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until vegetables are tender.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill.  Add salt and pepper as needed.  Set aside uncovered until just before serving, then reheat to the simmer.

Remove from heat just before serving, and stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with creme fraiche (or half & half) and herbs.

Makes about 2 quarts, serving 6 to 8

Cheers,

carrot & coconut soup

carrot & coconut soup

It’s Friday… happy weekend! This weekend is a busy one for bishop&holland.  Katherine will be at Neiman Marcus Willow Bend from 2-4 hosting the |Denim Event| with Ashley & Angie.  At about the same time, Jean & Stia will be landing in Southern California for a wedding and quick trip to Palm Springs.  Check Instagram for pictures!

When the air starts turning a bit cooler, we jump at the chance to make soup. Last weekend, we made this soup as a first course for a special birthday dinner we were having at home. It happened that a huge storm came through Dallas that evening, making this Carrot & Coconut Soup the perfect complement to the weather! We started with this recipe from Epicurious, but used all organic ingredients, and added a slice of room temperature goat cheese on top of the warm soup. We topped it off with a drizzle of siracha.  Creamy, warm, and spicy goodness!

Carrot & Coconut Soup

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce, plus more for serving
  • Fresh cilantro leaves (optional, we didn’t use)

Preparation:

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

Serves 4, but easily doubled.

Soup can be made three days ahead. Cool, cover, refrigerate. Rewarm stove top on low heat before serving.

Wine Pairing

Buoncristiani is one of our favorite family-owned wineries in Napa Valley.  For this soup, we chose to pair Bouncristiani Sauvignon Blanc 2012.

Cheers,